Novel Strategies and Emerging Technologies in Functional and Sustainable Food Systems
A Special Issue of Fermentation (ISSN 2311-5637) belonging to the section "Fermentation for Food and Beverages".
Deadline for manuscript submissions: closed (30 April 2026) | Viewed by 18261
Editors
Interests: food microbiome; functional foods; fermented foods and beverages; food bioprocesses; agro-industrial and food waste valorization; circular economy
Special Issues, Collections and Topics in MDPI journals
Interests: functional foods; design of dietary interventions; gut & food microbiome
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Today, we are facing multiple innovations in functional and sustainable food systems, aligning with the key priorities outlined in bioeconomy strategies, including the Sustainable Development Goals (SDGs) and the European Green Deal. Hence, designing novel foods and stable starter cultures which impact human health and food bioprocesses based on circular economy principles lies at the heart of food innovation. These objectives constitute the core focus of the “Infrastructure of Microbiome Applications in Food Systems – FOODBIOMES”, a Greek research infrastructure committed to developing microbiome applications that transform food systems and drive progress in human health and food sustainability.
As this Special Issue aims to highlight recent advances and novel findings related to health-promoting and sustainable food systems, we invite submissions covering topics that include, but are not limited to, the following:
- Advances in fermentation technologies;
- Innovations in developing stable functional cultures for food fermentation;
- Microbiome applications in functional food development and consumer health;
- Microbial diversity in fermented foods;
- Dietary intervention studies linking food microbiome to health outcomes;
- Novel strategies and emerging technologies for food security;
- Sustainable food bioprocesses and circular economy principles;
- Regulatory issues in functional foods.
Dr. Yiannis Kourkoutas
Dr. Gregoria Mitropoulou
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 250 words) can be sent to the Editorial Office for assessment.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-anonymized peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2100 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- starter cultures
- fermented foods and beverages
- functional ingredients
- dairy products
- probiotics
- prebiotics
- synbiotics
- sustainable processes
- microbiome applications
- food security
- circular economy
- functional food regulations
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